Saturday, January 22, 2011

Mini Cinnamon Buns

Every January for the past few years, I spend a weekend at my friend Ann's house while her husband goes skiing in Vermont. Inevitably, the weekend turns into an all-you-can-bake affair, and I'm pretty sure Ann's favorite part is when I wake up before she does and bake something out-of-the-ordinary for breakfast. This year's treat? Mini cinnamon buns, as found on Can You Stay For Dinner?

I had been planning on making cinnamon buns for our extravagant breakfast, but all the recipes I was finding (including the one in the new Flour Bakery cookbook, which I ended up making other delicious things out of) involved yeast and many hours of rising time. So when I Stumbled (a great way to find food blogs, by the way) across this ready-in-half-an-hour recipe, I knew I had hit paydirt.

My buns didn't come out quite as pretty because I used a mini muffin pan, and the cups were the size of the sliced rolls, which didn't allow room for them to spread out. However, I think I prefer how mine looked - since they couldn't spread to the sides, they spread up, into little conical shapes, which made them look a little more substantial than they were.

Preheat the oven to 400° F. Grease the cups of a mini muffin pan, and set aside. In a medium bowl, stir together brown sugar and cinnamon, and set aside.

Combine flour, baking powder, and salt in a large bowl. Stir in the cream and mix until the dough just pulls together and is soft and moist.

On a lightly floured surface, roll out the dough until you have a roughly 12x7 rectangle. Smear softened butter all over the surface of the dough, then sprinkle the brown sugar/cinnamon mixture evenly over the butter. Starting at one of the 12-inch sides, roll the dough up into a tight spiral.

Use a sharp knife to cut the roll into 24 small spirals. Place each spiral into a cup in the prepared baking pan. Bake about 12-15 minutes, until the buns are lightly golden. Cool on a wire rack.

While the buns are cooling, whisk together the powdered sugar, vanilla, and a splash of milk until smooth. Add a little bit of milk at a time until the glaze is just slightly runny (you don't want it too watery, so go slow!) Drizzle the glaze over the buns before serving.